Need a simple meal that’s restaurant quality? Try aTuna Steak! Tuna steaks are one of our favorite easy meals because they’re high in protein and cook up in a flash: in just 2 to 4 minutes! The flavor is melt-in-your-mouth meaty: with a flavorful, seasoned exterior and a buttery, raw interior. For this recipe you’ll want to usesushi-grade tuna here. Sear it up in a hot pan, and it’s one of the most impressive meals you can make!
Buying yellowfin tuna steak
You’ll want a great piece of fish for this tuna steak recipe.Yellow FinTuna is a mild, lean fish commonly served as sushi, inpoke bowls, cooked rare or medium-rare. It’s sold as large thick steaks at Fresh Catch Fish Co, not thin fillets like with other types of fish.
How to cook tuna steak
It takes just 2 to 4 minutes, so it goes quickly! Here are the basic steps to the process, or you can jump right to the recipe to get started!
- Allow the tuna to come to room temperature first!This is important: otherwise, the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. It makes a big difference!
- Season the tuna liberally.Coat it with salt and pepper, as shown in the photo below. We use about ¾ teaspoon for every 8 ounces.
- Cook for 1 to 2 minutes per side, and use a food thermometer to assess temperature (130°F).Add the steak and cook for 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130°F when measured with a food thermometer at the thickest point.
- Rest for 2 minutes.This helps the tuna to set and become easier to cut.
Can you cook it medium instead of rare?
In some cases, you may not want theyellow fin tuna completely raw on the inside, like for children or pregnant women. You can cook tuna steaks to medium, too! They are just as meaty and delicious. Here’s what to know:
- Cook the tuna steak slightly longer, until it’s no longer pink on the inside but still tender. The steak will look gray the entire way through instead of just on the outside.
- Check for an internal temperature of around 135°F.
Sauces for this tuna steak recipe
Want a sauce to serve with this tuna steak recipe? Here are a few tasty serving ideas:
- Garlic Herb Sauce:ThisGarlic Herb Sauceis Mediterranean-style with lemon, parsley, garlic, butter, and capers.
- Hoisin Sauce:For Asian-style flavors, try purchasing hoisin sauce for dipping: it’s quick and easy and packed with savory flavor.
- Ponzu Sauce:Ponzu sauce is a Japanese dipping sauce made with soy sauce and citrus juice.
Sides for tuna steak
Just about anything can pair well with ahi tuna steaks them into a healthy dinner. Here are a few ideas for quick sides that can be made in the time it takes to rest and cook the tuna steak:
- Serve it on a bed of Easy Couscous or Easy Orzo
- Add a fresh salad like Couscous Salad, Simple Radish Salad, Hearty Farro Salad, Romaine Lettuce Salad with Green Goddess, Fennel Salad with Parmesan or Easy White Bean Salad
- Go for a quick veggie likeLemony Broiled Asparagus,Sauteed BroccoliniorEasy Snow Peas
FAQs
Bluefin tuna are considered the most valuable because they can store a lot of fat in their musculature, and this means greater flavor and texture.
What is the best method of cooking tuna? ›
Searing tuna steaks in a hot skillet caramelizes the surfaces of the fish and locks in the moisture. For best results when mastering how to cook tuna steak on a stove, start with ¾-inch-thick steaks. Choose a heavy skillet that best fits the number of tuna steaks you are cooking.
How is tuna steak supposed to be cooked? ›
Brush the tuna steaks lightly with oil, and season. Put the tuna steaks into a heated frying pan over a high heat and allow to cook for 1-2 mins, depending on how thick the tuna steaks are. Turn the tuna over and cook for 1-2 mins on the other side.
What is the best tasting type of tuna? ›
Bluefins are widely regarded as the Kings of the Tuna family, and rightfully so. Thanks to a number of physical attributes, Bluefins boast a richness of flavor you just won't find in another fish. Bluefin Tuna are almost exclusively found in the form of sashimi.
Should you marinate tuna steak? ›
When home cooks marinate raw tuna steaks, the solution adds flavor and tenderizes the fish, yielding juicy tuna steaks. After marinating, you can grill, broil, or sear the tuna steaks and serve them with side dishes of veggies.
What seasoning is good on tuna? ›
Organic Paprika (Sweet or Smoked): For a subtle warmth and color, excellent in rubs. Use smoked paprika for a more grilled flavor. Organic Black Malabar Pepper: A classic pairing for a simple seared tuna steak. Organic coriander Powder: Offers a lemony, floral note, excellent for an exotic twist.
Can tuna steak be pink in the middle? ›
Just like a beef steak, tuna steak can be served from extremely rare to well done. Consider cooking times depending on how you prefer your tuna to be served. The centre of the steak should still be pink – be careful not to overcook it or the fish will be dry.
Do you wash tuna steaks before cooking? ›
Tuna steaks should not be washed before cooking - just pat them dry with some kitchen paper. Tinned tuna should be drained before use.
Should tuna steaks sit out before cooking? ›
Here are the basic steps to the process, or you can jump right to the recipe to get started! Allow the tuna to come to room temperature first! This is important: otherwise, the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking.
What kind of tuna doesn't taste fishy? ›
Albacore is firm and meaty, with a light, mild flavor. Yellowfin and skipjack are a bit softer and have a richer, more intense taste. The choice comes down to personal preference: If you like a less “fishy” tuna experience, go for white tuna; if you want stronger flavor, light tuna is a better choice.
Season them with salt and pepper. Roll the tuna steaks in sesame seeds until both sides are thoroughly coated. Heat about a tablespoon of oil in a saute pan on high until the oil is extremely hot and just about to smoke. Place the tuna steaks in the pan and sear for about 30 seconds to 1 1/2 minutes on each side.
Is StarKist tuna real tuna? ›
StarKist® Chunk Light Tuna in Water can features wild caught tuna with a naturally mild flavor people have come to expect from StarKist®. Try this in cool tuna salads and hot casseroles – StarKist® makes it easy to incorporate seafood into your lifestyle.
Which tuna Flavour is best? ›
Albacore is firm and meaty, with a light, mild flavor. Yellowfin and skipjack are a bit softer and have a richer, more intense taste. The choice comes down to personal preference: If you like a less “fishy” tuna experience, go for white tuna; if you want stronger flavor, light tuna is a better choice.
Which is better bluefin or big eye tuna? ›
For real tuna lovers, though, bluefin is the prize with its almost buttery richness. Both bigeye and bluefin tuna are high in lean protein, niacin, selenium, and vitamin B6 and also low in saturated fat. Although both are a great source of omega-3 fatty acids, bluefin is much higher than bigeye tuna.
What is the best cut of tuna? ›
Beginning with the less fatty, chutoro is found towards the belly cut of the fish. While it's “less fatty” than otoro, chutoro is otherwise the fattiest cut available on a sashimi-grade tuna. This cut is considered higher quality than the akami cut – the red tuna cut that most associate with tuna sashimi.
Which is better, yellowfin or Ahi? ›
Ahi sushi is one of the most popular items among sushi fans. In the Hawaiian language, “Ahi” (ah-hee) refers to two species of tuna: bigeye and yellowfin. Although yellowfin is more familiar to most people, sushi chefs tend to prefer bigeye for its quality of flavor and slightly higher fat content.
